Savoring salmon

Discover new ways to prepare the popular fish.

By NERIA BARR

March 30, 2014 12:17

Salmon delicacies.
(photo credit: ANATOLY MICHAELO)

Everybody loves salmon. Well, almost everybody. It’s tasty, flavorful, impressive and not so easy to ruin, no matter how you choose to prepare it. The best salmon is the wild kind, but it is not very easy to come by. Most of the salmon sold in Israel is imported from Norway, where it is grown in fishponds.

Chef Jonathan Borowitz of Café 48 likes to use salmon as the center of a meal. “When you shop for salmon,” he says, “try to buy chilled, not frozen. Look for a bright orange color, without tears or stains, which attest to wrong treatment. Make sure the fish is stored properly all the way from the fishmonger to the plate, and enjoy.”

To prepare the marinade: In a small pot, bring all the ingredients to a boil. Remove from heat, pour into a dish with lid, cover and let cool. When cooled, place the salmon cubes in the marinade and refrigerate for 4 hours or up to 24 hours.

To prepare the dish: Soak the noodles for 20 minutes in cold water.

Blanch the broccoli in boiling water and quickly transfer to ice water to preserve the green color.

Cut tomatoes in half. Slice the green onions into 2-cm. pieces.

Heat a skillet and pour oil in when the pan is very hot. Add the marinated salmon cubes; do not discard the marinade. When salmon is seared on all sides (about 1 minute), add ginger and chili and mix briefly (about 30 seconds). Add broccoli and sauté for 2 more minutes. If the skillet is dry, add 2 Tbsp. of the marinade. Add the soaked noodles, tomatoes and green onions and stir for 1 minute or until the noodles are covered in sauce. Serve.

GRAVLAX WITH HORSERADISH AND ZUCCHINI SALAD
Serves 6

The process of curing fish has existed for a long time, as it has been used as a way to keep fish from spoiling. The process usually involves an abundance of salt or sugar and sometime oil. Nowadays, curing is done mainly for the flavor.

Blanch snow peas or green beans in boiling water and place in ice water.

Arrange the mushrooms in one layer on a baking sheet. Season with salt and bake for 10 minutes. The mushrooms will shrink a little and release liquid. Remove from oven but keep the oven on. Reserve the mushroom liquid in a small bowl for later.

Heat a large oven-proof skillet and add oil when pan is hot. Carefully place the salmon fillets skin side down and sear for 2 minutes. Add the blanched bok choy and the baked mushrooms to the skillet. Pour the dashi stock or the wine into the skillet. Add the reserved mushroom liquid and place skillet in the oven for 10 minutes.

Remove from oven. Add peas (or beans) and toss gently. The skillet should not be completely dry at this point. If it is, add a little water or stock. Divide the fillets and vegetables among four plates and season to taste. Garnish with dill.

Recipes and photos courtesy of Café 48, an urban chef’s restaurant in Tel Aviv. The restaurant is open for lunch and dinner, offering guests an open kitchen experience and easygoing ambiance. 48 Nahalat Binyamin Street, Tel Aviv, (03) 510-1001.

Sites Of Interest

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